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If you’re from the South, there’s a good chance you’ve already had the pleasure of eating the deliciously decadent banana-pineapple Hummingbird Cake. If you haven’t, you will definitely want to give this a try!

This triple layer cake is the definition of moist, and packs quite a crunch with pecans galore. This cake was created in Jamaica, and was later introduced by Southern Living in 1978 – it’s known as the most requested recipe in the magazine’s history! Needless to say, this award-winning cake is a must-try!

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For the cake:

2 cups pecans, chopped

3 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1/8 teaspoon ground nutmeg

3 large eggs, lightly beaten

1 1/2 cups vegetable oil

1 1/2 teaspoons vanilla extract

3 cups bananas, chopped (about 4 medium bananas)

1 (8-ounce) can crushed pineapple in juice

For the cream cheese frosting:

2 (8-ounce) packages cream cheese, softened

1 cup unsalted butter, softened

1 teaspoon vanilla extract

2 cups powdered sugar, sifted

Preheat oven to 350 degrees. Prepare 3 (9-inch) round cake pans with nonstick spray, then line the bottom of each pan with parchment paper, and cover the paper with nonstick.

Spread pecans out evenly into a single layer in a pan, then bake 6-8 minutes, or until toasted and fragrant, stirring halfway through to toast evenly.

In a large mixing bowl, whisk together flour, sugar, cinnamon, salt, baking soda, and nutmeg. Add eggs, oil, and vanilla, stirring until just moistened. Gently fold in the bananas, pineapple, and 1 cup of the toasted pecans – batter should be quite thick, like a banana bread batter. Pour batter evenly into prepared cake pans.

While cakes are cooling, prepare cream cheese frosting. In a large mixing bowl, beat cream cheese, softened butter, and vanilla extract until smooth. Add in powdered sugar gradually, beating on low until blended. Beat on medium for another 3 minutes, or until fluffy.

Place 1 cooled cake layer on a cake stand or serving plate. Top with one-fourth of cream cheese frosting. Repeat once, then top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with remaining pecans.